Ingredients with Measurements:
- 2 cups of white rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 pound of ground pork
- 1 cup of grated coconut
- 1 cup of chopped green beans
- 1 cup of chopped snake beans
- 1 cup of chopped spinach
- 1 cup of chopped shallots
- 1 cup of chopped garlic
- 1 cup of chopped red chili peppers
- 1 cup of chopped lemongrass
- 1 tablespoon of shrimp paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 tablespoon of salt
- 1 cup of fried shallots
Special equipment needed:
- Wok or large frying pan
- Rice cooker or pot with lid
- Food processor or mortar and pestle
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Add the rice, water, salt, and vegetable oil to a rice cooker or pot with a lid. Cook the rice according to the manufacturer's instructions or until the rice is tender and fluffy.
2. Heat a wok or large frying pan over medium-high heat. Add the ground pork and cook for 5-7 minutes or until browned and cooked through. Remove the pork from the wok and set aside.
3. In the same wok, add the grated coconut and cook for 3-5 minutes or until lightly browned. Remove the coconut from the wok and set aside.
4. Add the green beans, snake beans, and spinach to the wok and cook for 3-5 minutes or until tender. Remove the vegetables from the wok and set aside.
5. In a food processor or mortar and pestle, combine the shallots, garlic, red chili peppers, lemongrass, shrimp paste, tamarind paste, palm sugar, and salt. Process or pound the ingredients until they form a smooth paste.
6. Add the spice paste to the wok and cook for 3-5 minutes or until fragrant. Add the cooked pork, cooked vegetables, and fried shallots to the wok and stir to combine.
7. Serve the nasi bali lawar with the cooked rice and toasted coconut on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker or pot: medium heat
- Wok or frying pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 475 per serving
- Fat: 22g
- Carbohydrates: 45g
- Protein: 23g
- Sodium: 1050mg
- Sugar: 10g
- Fiber: 6g
Substitutions for ingredients:
- Ground pork: ground beef, ground chicken, or ground turkey
- Grated coconut: unsweetened shredded coconut
- Green beans: snow peas, sugar snap peas, or asparagus
- Snake beans: green beans, wax beans, or haricot verts
- Spinach: kale, collard greens, or Swiss chard
- Shallots: red onions or yellow onions
- Garlic: garlic powder or minced garlic
- Red chili peppers: jalapeno peppers or serrano peppers
- Lemongrass: lemon zest or lemon juice
- Shrimp paste: fish sauce or soy sauce
- Tamarind paste: lime juice or lemon juice
- Palm sugar: brown sugar or honey
Variations:
- Vegetarian: omit the ground pork and use vegetable broth instead of water to cook the rice.
- Gluten-free: use gluten-free soy sauce instead of shrimp paste.
- Spicy: add more red chili peppers or use a spicier variety of chili pepper.
- Sweet: add more palm sugar or honey to the spice paste.
Tips and tricks:
- Rinse the rice in cold water until the water runs clear to remove excess starch.
- Cook the rice according to the manufacturer's instructions or until the rice is tender and fluffy.
- Use a food processor or mortar and pestle to make the spice paste.
- Cook the pork, vegetables, and coconut separately to ensure they are cooked properly.
- Toast the coconut in a dry frying pan over medium heat until lightly browned.
Storage instructions:
- Store any leftover nasi bali lawar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nasi bali lawar in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
- Serve the nasi bali lawar in individual bowls or on a large platter.
- Garnish with fresh cilantro or parsley.
Pairings:
- Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Cucumber salad
- Pickled vegetables
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the spice paste is too thick, add a splash of water and stir to combine.
- If the nasi bali lawar is too spicy, add more coconut or serve with a side of plain yogurt.
Food safety advice:
- Cook the pork to an internal temperature of 160°F to ensure it is cooked through.
- Store any leftover nasi bali lawar in the refrigerator for up to 3 days.
Food history:
- Nasi bali lawar is a traditional Balinese dish that is typically served during special occasions and ceremonies.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the nasi bali lawar with a side of cucumber salad or pickled vegetables.
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Region: Indonesian